Thread: Temperature 101
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Unread 07-30-2011, 12:52 AM   #11
LVBBQMan
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Would you try these types of "ready tests" as a newbie like I am? I fear that until you have some experience in recognizing what the right feel is like I won't recognize it. If you cook towards a temperature and then perform these tests you can draw a correlation. Also, if you are not monitoring meat temperature how do you know if you are close enough to test. It would seem that it violates the "if your lookin' you aren't cookin'" theory particularly if you have no measure to indicate that you may be close. Or do you just do it based on a time and temperature correlation?
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